Insalatona estiva con roast beef e peperoni
gourmet
Preparation time
25 minutiDifficulty
MediaCooking time
0 minutiServings
4Un’insalatona estiva ricca e leggera con roast beef tenero, peperoni grigliati e un tocco di freschezza. Perfetta per un pranzo veloce ma gustoso nelle giornate calde.
Ingredients
- Roast beef600 g
- Burrata250 g
- Cherry tomato200 g
- Garlic2 cloves
- Bell pepper2 u (440 g)
- Extra virgin olive oil2 tablespoons
- Balsamic vinegarto taste
- Basilto taste
- Coarse saltto taste
- Rosemaryto taste
- Black pepperto taste
Procedure
0. Prepare the beef sirloin by removing any excess fat. Massage the meat with extra virgin olive oil, coarse salt and black pepper over the entire surface. Add the rosemary sprigs and crushed garlic cloves.
1. Preheat the oven to 425°F (220°C). Heat a nonstick skillet over high heat and sear the sirloin on all sides to seal in the juices, about 2-3 minutes per side. Transfer the meat to a baking sheet and cook in the oven for about 15-20 minutes for rare, or up to 30 minutes for medium.
2. Use a cooking thermometer to reach an internal temperature of 130-140°F for rare, or 150°F for medium. Once cooked, remove the roast from the oven and wrap it in aluminum foil. Let it rest for at least 10-15 minutes.
3. After resting, slice the roast beef thinly using a sharp knife. Set the slices aside for the salad.
4. Wash the peppers, cut them in half and remove the seeds and the white parts inside. Cut them into thin strips. Place the pepper strips in a microwave-safe bowl, add a pinch of salt and a drizzle of extra virgin olive oil. Cover the bowl with a microwave-safe lid or perforated plastic wrap.
5. Cook the peppers on high for about 5-7 minutes, stirring halfway through. Check the consistency: the peppers should be soft but still slightly crunchy. If necessary, cook for an additional 1-2 minutes.
6. Wash the cherry tomatoes and cut them in half. In a large bowl, arrange a bed of fresh arugula. Add the cooked peppers, cherry tomatoes and prepared roast beef slices.
7. Cut the burrata in half and place them on top of the salad. If you prefer, you can also shred the burrata and distribute it evenly over the salad. Dress the salad with extra virgin olive oil, salt and pepper to taste. If you like a touch of acidity, add a drizzle of balsamic vinegar.
8. Complete the salad with some fresh basil leaves. Bring the salad to the table immediately, accompanying it with some crunchy bread.
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Creation date Aug 10, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.